Why You’ll Love This Recipe

The sweetness of beets contrasts beautifully with the salty creaminess of feta.
Roasting enhances the beet’s natural sugars and softens their texture.
Nuts (like walnuts or pistachios) bring a crunch that balances the softness.
Fresh herbs and a bright dressing keep the salad lively and refreshing.
It’s make-ahead friendly: you can roast the beets in advance, then assemble when ready.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beets (whole fresh beets or precooked beets)
Olive oil
Salt & black pepper
Nuts (walnuts, pecans, or pistachios), roughly chopped
Red onion or shallot (thinly sliced)
Fresh herbs (such as parsley, dill, or mint)
Feta cheese, crumbled
Greens (optional: arugula, spinach, mixed greens)
Lemon juice (or vinegar)
Dijon mustard (optional in dressing)
Maple syrup or honey (optional, to balance acidity)

Directions

Roast or cook the beets
- Preheat your oven to about 200 °C (400 °F).
- Scrub the beets, trim the tops, and wrap them in aluminum foil (or use a roasting pan). Drizzle with olive oil and season with salt and pepper.
- Roast until tender when pierced with a fork (this may take 35–45 minutes, depending on size).
- Let them cool slightly, then peel (the skin should slip off) and cut into bite-sized cubes or wedges.
Toast the nuts (optional but recommended)
- While beets are cooling, place your choice of nuts on a baking sheet and toast in the oven for 5–8 minutes until fragrant and lightly browned. Watch carefully so they don’t burn.
- Let them cool and chop roughly if needed.
Prepare the dressing
- In a bowl, whisk together olive oil, lemon juice (or a vinegar such as balsamic or red wine), a bit of Dijon mustard (if using), and a touch of honey or maple syrup (if desired).
- Season with salt and pepper. Taste and adjust the balance of acidity to sweetness.
Assemble the salad
- In a large bowl (or serving dish), place the beet pieces, sliced red onion or shallot, chopped nuts, and fresh herbs.
- Gently toss with the dressing so the beets are coated.
- Crumble the feta cheese over the top (or toss gently so some mix in).
- If you’re using greens, you may serve beets over a bed of greens or gently fold them in.
Serve
- Serve at room temperature or slightly chilled.
- Garnish with additional herbs or a drizzle of extra olive oil if desired.

Servings and timing

Yields: 4 to 6 servings (as a side salad)
Preparation time: 10 minutes
Roasting / cooking time for beets: 35–45 minutes
Toasting nuts & cooling time: ~5–10 minutes
Assembling time: 5 minutes
Total time: about 55–65 minutes (much of that unattended during roasting)

Variations

Use golden beets: They roast faster and won’t stain everything pink.
Add citrus: Segments of orange or grapefruit add bright freshness.
Grain boost: Stir in cooked quinoa, farro, or bulgur to make it more filling.
Swap nuts: Use pecans, almonds, or pumpkin seeds.
Swap herbs: Try mint, basil, or cilantro in place of parsley/dill.
Greens base: Serve the mixture over arugula, spinach, or mixed greens.
Add protein: Go for roasted chickpeas or grilled chicken strips.
Alternate cheese: Use goat cheese or ricotta salata instead of feta for a different twist.

Storage/Reheating

Storage: Keep the salad in an airtight container in the refrigerator for up to 2 days. The beets hold well, but the greens (if used) will soften over time. The feta may release moisture, so it’s best to consume sooner rather than later.
Serving after chilling: Let the salad come to near room temperature before serving, or just serve slightly chilled.
Re-tossing: Before serving, you may need to re-toss gently or drain excess liquid and refresh the dressing if it has been absorbed.

FAQs

Can I use canned or precooked beets instead of roasting fresh ones?

Yes. Precooked or canned beets work well and save time. Just drain them, pat dry, and cut into pieces before using.

Do I need to peel the beets after roasting?

Yes—once roasted and cooled slightly, the skins should slip off easily by rubbing with your fingers or peeling with a small knife.

How do I prevent the salad from becoming soggy?

Don’t over-dress the salad too early. Wait to dress until just before serving, or reserve a little extra dressing. Also, keep the feta separate until just before serving if you expect leftovers.

What nuts work best?

Walnuts and pistachios are popular choices. Toast them lightly to bring out flavor. You can substitute pecans, almonds, or sunflower seeds if preferred.

Which herbs complement this salad?

Parsley, dill, and mint are common. You can mix or choose one, depending on taste.

Can I make this ahead of time?

Yes. Roast and cool the beets in advance, and even toast the nuts earlier. Just slice and assemble closer to serving.

What kind of vinegar works best in the dressing?

Lemon juice, red wine vinegar, or balsamic vinegar all work well. Adjust to taste.

How do I balance the flavors?

Beets are sweet and earthy, feta is salty and tangy, nuts add texture, and the dressing brings brightness. Taste as you go, adjusting acid (lemon/vinegar) or sweetness (honey/maple) to balance.

Can I skip the greens?

Yes. The salad is delicious on its own. Greens are optional for volume and extra freshness.

Conclusion

This beet and feta salad is an elegant yet approachable dish that balances sweet, creamy, tangy, and crunchy textures. Whether you roast the beets fresh or use precooked ones, the combination of flavors—especially with nuts and herbs—makes this salad a standout. Serve it at your next gathering or enjoy it as a refreshing side.

Beet and Feta Salad

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A colorful and flavorful beet and feta salad featuring sweet roasted beets, tangy feta cheese, crunchy nuts, and fresh herbs tossed in a bright vinaigrette. Perfect as a side, light meal, or festive starter.

Author: Laura
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4–6 servings
Category: Salad
Method: Roasting and Tossing
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

Preheat the oven to 400°F (200°C). Scrub and trim the beets, then wrap them in foil or place them in a roasting pan. Drizzle with olive oil, season with salt and pepper, and roast for 35–45 minutes, until tender when pierced with a fork.
Remove from the oven, cool slightly, peel (the skins should slip off easily), and cut into bite-sized cubes or wedges.
While the beets roast, toast the nuts on a baking sheet for 5–8 minutes until fragrant and lightly browned. Let cool, then chop roughly.
Prepare the vinaigrette: in a small bowl, whisk together olive oil, lemon juice or vinegar, Dijon mustard (if using), and honey or maple syrup. Season with salt and pepper to taste.
In a large bowl, combine the roasted beets, sliced onion or shallot, toasted nuts, and fresh herbs. Toss gently with the vinaigrette until coated.
Top with crumbled feta cheese. If using greens, either serve the beets over them or gently fold them in.
Serve immediately at room temperature or slightly chilled. Garnish with extra herbs or a drizzle of olive oil if desired.

Notes

Use golden or Chioggia beets for a colorful variation that won’t stain.
Roast beets ahead of time and store refrigerated for up to 3 days before assembling the salad.
Adjust dressing sweetness or acidity to taste—beets vary in sweetness.
Try substituting goat cheese or ricotta salata for feta.
For extra protein, add chickpeas, lentils, or grilled chicken.

Nutrition

Serving Size: 1 cup
Calories: 230
Sugar: 9g
Sodium: 360mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 4g
Protein: 6g
Cholesterol: 20mg